An easy chicken and protein waffles recipe that takes 20 minutes from start to finish and packs 36 grams of protein into each serving. It’s a highly customizable recipe so I’ll walk you through all the potential substitutions and ingredient notes below. And you’ll find a printable recipe card at the bottom of the post.
Step 1: Air Fry or Bake Lightly Breaded Chicken Breast
I used one of my go-to ingredients, Perdue Farms lightly breaded chicken breast chunks. This is the same chicken I used for my honey sesame chicken and 4-ingredient chicken parmesan pasta bake. I typically buy mine from Target, but you can use my affiliate link for Perdue Farms to get 15% off and have it shipped directly to your door.
I like using the air fryer since it doesn’t require preheating, but the oven works just fine here. There’s no magic time—just get the chicken crispy so it holds up well once it’s slathered in syrup and butter!
Step 2: Make 3-Ingredient Protein Waffles
I used my 3-ingredient protein pancakes recipe here. If you’re unfamiliar, it’s a scoop of protein powder mixed with a pancake mix and milk. I’ve included a graphic at the bottom of the post with ratios and macros for different pancake mixes.
If you’re using a protein powder or pancake mix not included in the graphic, it’ll still work. You’ll probably just have to tinker a time or two to get the ratios right. It’s worth mentioning, however, if you’re a fan of high protein recipes, you should pick up some PEScience. I have over 50 dessert recipes with it on my blog and my affiliate code mason saves you 15% on their site.
Waffle Maker Notes
I used a DASH No-Drip Belgian Waffle Maker. This particular model makes 4 perfect waffles with the base protein waffle batter.
If you have a smaller waffle iron, you’ll likely need to cook in batches. In that case, the total nutrition facts for the protein waffles only are as follows: 485 calories, 37g protein, 67g carbs, 7g fat, and 13 WW SmartPoints (blue plan)
Divide those by the number of waffles you make for more accurate serving sizes.
As far as cooking the waffles, I’m no waffle expert. Luckily, the waffle maker I mentioned has a pretty little green light that turns on once the iron is hot and once the waffles are finished cooking. My kind of appliance!
Serving Your Chicken and Protein Waffles
I kept it simple and served half the chicken with half the waffles. But you could cook more chicken to serve with each waffle or make more waffles and more chicken. I’m sure you know that, though.
As for butter and syrup, I went with half a tablespoon of light butter and the Hungry Jack lite I used in my sweet and spicy pork tenderloin recipe. You could use something like Walden Farms zero-calorie syrup, but I think the lite syrups are worth the few extra calories.
- 6 oz Perdue Farms Lightly Breaded Chicken Breast Chunks
- 2/3 C (108g) Mrs. Buttersworth's Buttermilk Pancake Mix*
- 1 scoop (31g) Vanilla Protein Powder**
- 3/4 C (180mL) Almond Milk (or any milk)
- Cook the frozen chicken breast chunks in an air fryer or oven at 400ºF for about 10-15 minutes until golden brown and crispy.
- While the chicken cooks, mix the protein powder, pancake mix, and milk together.
- Pour the batter into a waffle maker. If you're using a smaller waffle iron, you may need to cook in batches.
- Top the waffles with the chicken, butter, syrup, or your choice of fixin's.
*Check out the graphic below this recipe card for the ratios and nutrition information for other pancake mixes like Kodiak Cakes, Birch Benders, and Bisquick.
**I used PEScience Select protein powder which is a blend of whey and casein. You can use my affiliate code 'mason' to save 15% on PEScience products. Check out my original 3-ingredient protein pancakes recipe for notes on using other protein powders.
Each serving (half the recipe) has 10 WW SmartPoints (blue plan).
Nutrition Information:Yield: 2 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 380Total Fat: 8gCarbohydrates: 40gProtein: 36g
Ratios and Nutrition Info for Other Pancake Mixes